Why call this kimoto daiginjo sake “Tuxedo”? The reason is because it’s an expression of masculine elegance. We think even lady sake-drinkers will like it. It’s made using the finest Yamadanishiki sake rice harvested in the “Premium A” area of the Yokawa region of Hyogo Prefecture.It is carefully brewed using the traditional Kimoto method and it’s principal characteristics are its soft and slightly creamy entry on the palate that then gives way to profound mid-palate density and elegant aroma.
Serving suggestions: Charcoal-grilled sliced filet, abalone steak, uni, caviar, the richer cuts of tuna, and, surprisingly, goat cheese. Delicious from a burgundy glass.
Classification: Junmai Daiginjo
Rice Variety: Yamadanishiki
Rice Polishing Ratio: 45%
Yeast Association: No. 7, No. 9, No. 14
Alcohol Content: 16%
Acidity: 1.7
Sake Meter Value: +4.0
Serving suggestions: Charcoal-grilled sliced filet, abalone steak, uni, caviar, the richer cuts of tuna, and, surprisingly, goat cheese. Delicious from a burgundy glass.
Classification: Junmai Daiginjo
Rice Variety: Yamadanishiki
Rice Polishing Ratio: 45%
Yeast Association: No. 7, No. 9, No. 14
Alcohol Content: 16%
Acidity: 1.7
Sake Meter Value: +4.0
